0
votes
2answers
47 views

My ingredient quantities seem a bit off

Planning a new extract brew. I'm normally one to wing the quantities a bit but as I'm attempting a higher-than-average ABV this time round I've put together a recipe using the Brewers' Friend recipe ...
0
votes
2answers
36 views

Yeast not viable?

If I think my liquid yeast was not viable yet pitched it unknowingly and now no fermentation happening-can I introduce new yeast or trash the batch ?
1
vote
3answers
79 views

Beer bottling procedures (first timer)

I'll be bottling my first batch of beer next week. I'm curious about the logistics of this given the equipment I have. The 5 g batch is currently in the primary fermentation bucket. I planned to skip ...
0
votes
3answers
89 views

Beer gets mixed up when siphoning into container just before bottling

When preparing to bottle a cerveza style beer (from a kit), I moved my beer into the primary fermenter so that I could mix in some sugary water before bottling to make my beer bubbly. The beer had ...
1
vote
4answers
80 views

airtight bin for bulk grain

We are having a really hard time finding a truly airtight bin large enough to keep at least 50 lbs of bulk grain in. Does anyone have any suggestions? We keep our grains in the shed and want to keep ...
1
vote
1answer
70 views

How long to wait to bottle after adding sulfites?

When adding sulfites to a wine, mead, or cider prior to bottling for oxidation prevention, how long should you wait after adding the sulfites before transferring to bottles? Is there a set amount of ...
2
votes
3answers
153 views

Poor hop aroma for late addition hops

My boil kettle is about 56x85cm, so relatively tall and narrow. I get a good rolling boil but no matter how much hops I throw in in the last 5 minutes I can never seem to get any aroma whatsoever. I'm ...
1
vote
2answers
167 views

DIY Fermentation Chamber. Dual Zone Question

I am building a fermentation chamber and I was wondering if there is a way to have two zones but only use one cooler? My thinking is have two of everything except the cooler. So there would be ...
3
votes
1answer
52 views

Ginger Beer recipe, how do you finish up?

I made a two gallon batch of ginger beer, based on a recipe I found on Stack Exchange. It fermented dry, is quite tasty, but obviously still full of yeast. I plan to make a dry, fizzy, alcoholic ...
1
vote
3answers
66 views

Kegged DIPA lost bitterness and aroma after three weeks in keg

I made my first DIPA with all Citra hops. After about a week in primary, I transferred the beer to a keg, added a little hop sock and added 1oz of Citra. Left it that way for another week and then ...
3
votes
3answers
92 views

Bourbon soaked wood chips in secondary

Making a wee heavy and adding medium toasted oak chips that have been soaked in bourbon. The chips are tied up in a cheese cloth bag. My question is, should I let the chips dry thoroughly before ...
1
vote
1answer
96 views

Rhubarb wine colour lost after additives introduced

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink ...
1
vote
1answer
39 views

Culturing Yeast and Bacteria from Pulque

I'm interested in making pulque, and was wondering how to go about culturing the yeast and bacteria necessary for making it from an existing batch. Is this at all dangerous? I know doing this with ...
0
votes
3answers
141 views

Can I add hops and sugar to fermenting beer?

just would like to know if its possible to brew a beer over multiple weeks.I was thinking of brewing my next beer by adding a different hop every week for 3-4 weeks.And at each time adding more sugar ...
0
votes
3answers
92 views

Can I filter my homebrew hard cider with a few coffee filters?

I haven't seen many people filter their hard cider to get rid of bits of yeast. what will happen if I filter?
1
vote
2answers
96 views

A side by side comparison of open vessel vs closed vessel natural temp rise during fermentation

Would an unjacketed open fermentor, ferment cooler than an unjacketed closed system, given everything else equal. The idea being the ease of releasing strain and pressure on the yeast in an open ...
0
votes
2answers
45 views

Saving Kegged Beer For Later

Kegged my beer, but need it to stay carbonated without using it for a week. I already carbonated the beer and drank some. Then, a few days later, I put about 20 lbs of pressure into the keg and shut ...
0
votes
2answers
67 views

Why every brew has a bitter malty aftertaste?

Every of 5 previous brews (lager, pilsner, pale ale, IPA) have had a somewhat bitter and malty aftertaste to them. It's not too off-putting (except the lager) but is clearly there, yet not present on ...
2
votes
2answers
91 views

Mead Stuck Fermentation

So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps ...
0
votes
1answer
48 views

Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?

My first beer with Brettanomyces. I have brewed an Orval-like beer, OG 1.062, primary yeast WLP510 Bastogne Ale, and WLP650 Brettanomyces Bruxellensis as secondary yeast, pitched after 2 weeks in ...
1
vote
2answers
83 views

Is autolysis a problem when reusing yeast?

I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is ...
1
vote
2answers
60 views

Pressure inside mash tun, lid popping up

I have just finished building my mash tun using an insulated plastic barrel. Everything works great but when I pour hot water into the barrel and put a lid on, pressure builds up inside and eventually ...
1
vote
2answers
130 views

How to Calculate Priming Sugar while Bottling Lagers?

Primary Fermentation: 50*F/10*C 2 weeks Diacetyl Rest: 65*F/18.3*C 2 weeks Lager: 31*F/-0.5*C 4 weeks I am reading contradictory information regarding the amount ...
1
vote
1answer
47 views

Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...
0
votes
5answers
102 views

can I top off at 5.25 gallons instead of 5?

I have been brewing extract kits and was wondering if it'd be al right to top off at 5.25 gallons? Directions say 5 but I have never kegged a full 5 gallons, was hoping the extra quarter would get me ...
1
vote
2answers
78 views

Brewing first wine from juice need some help

So i looked up a cheap way to make me self some wine, and i decided to go with cranberry juice 100% from concentrate no preservatives or anything like that in it, i started of with 1liter, i poured ...
2
votes
2answers
100 views

What would happen if you took raw grape juice and covered but did not refrigerate?

I'm curious about something that maybe someone can answer from personal experience. If I took red or concord grapes, crushed them, filtered the juice, covered it and stored it at an average ...
1
vote
1answer
57 views

The effect of hydrogen peroxide on yeast

I did search, but didn't get any proper answer. I have access to bleach and hydrogen peroxide (H2O2) and silver (Ag) ions (no star-san nor Iodophor). I need to go with a no-rinse sanitizer. I've ...
0
votes
3answers
51 views

Shelf life of liquid malt extract?

My husband has what appears to be about 46 oz. of what I am guessing is liquid malt extract in a cabinet above our built in microwave. I know we brought it from our old house when we moved to our ...
0
votes
2answers
50 views

Vorlauf Fermentables?

Recently looking at the AHA Big Brew Day Recipes, I was looking at the Old School Barleywine (pdf). I get the hops schedule, but the fermentables has me confused. In the instructions, it says mash at ...
0
votes
1answer
87 views

I don't know what I've got or if it's drinkable?

for several months now I have been squeezing my ripened citrus and storing it in an air tight bottle in the fridge. I drink or add it to something from time to time and continually add juice to it. ...
0
votes
1answer
155 views

Fermentis S04 vs.S05

I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xSO5 into 50 litres. Anybody want to hazard a guess at the ...
0
votes
1answer
21 views

Other fruit cider BJCP question

Good afternoon, guy! I've been planning to make a specialty cider and have been looking into "28B. Fruit Cider" of 2008 guide or "40B. Cider with Other Fruit" of 2014 version. One thing I don't ...
0
votes
1answer
56 views

Do three-way ball valves control flow rate as effectively as one-way ball valves?

I'm planning on implementing three-way ball valves in my three vessel, single pump system and I want to be able to regulate flow on the outward side of the pump. Will a three-way ball valve ...
0
votes
1answer
36 views

Dabinett Single Variety Cider - Cloudy!

We have made 300 litres of organic single variety Dabinett cider - it was crushed in November 2013. Nineteen months and four rackings later - it genuinely tastes divine and smells OK - but you can't ...
0
votes
1answer
52 views

Steramine sanitizer in beer, safe to drink?

What if it was Steramine that dropped in the beer? I wasn't thinking when I transferred my beer from the 1 gal Brooklyn Beer carboy to a Mr Beer container that had a spigot to make bottling easier, ...
2
votes
2answers
125 views

Have I ruined my brew before I even begin?

I've a question. Have I ruined my brew? I sterilised everything as normal. Got my 2 litres of boiling water and added the contents of my coopers Australian pale ale to it mixed it up with the spoon. ...
1
vote
3answers
109 views

Leaf Hops to Pellet Hops

I've seen conversions of like.. add 10% when going from pellet hope to leaf hops. My question is probably numb nuts.. i.e., I see recipes that have leaf hops in them and I want to use pellet hops... ...
3
votes
1answer
53 views

Why is IBU/GU a good measure?

Since the FG is what measures the residual sugar in the final beer, why do we use OG, instead of FG, to calculate the ratio of the bitterness over the sweetness in final beer? How precisely is the ...
1
vote
1answer
85 views

All my beers taste heavy bodied

Although it's few years I'm into homebrewing I made only few batches, about 6-7, trying different styles, like pale ales, sweet stouts and weiss. As now I always used extracts plus speciality grains ...
0
votes
2answers
42 views

Yeast not slowing under refrigeration

I'm using Red Star champagne yeast to brew natural sodas, but I'm stuck on one issue: After the room-temp fermentation I move the (2-liter soda) bottles to the refrigerator (38°F) but the ...
3
votes
3answers
236 views

What are all the factors that contribute to short fermentation time?

I've got an event coming up and I've got one beer that I'm going to bring, but I'm thinking about brewing another. If I do that, I need to turn it around in about two weeks. Which is probably too ...
1
vote
3answers
81 views

Using caster sugar as a barrel primer. Bad idea?

My first best of home brew fermented for 6 days, then transferred to barrel for the net 3 weeks - i used woodforde's real ale mix. BUT at the last seconds i forgot primer so i improvised wit 80g of ...
0
votes
0answers
14 views

Forced carbonation procedure in keg [duplicate]

I am getting ready to rack my beer from my secondary fermentor into my corny keg and I am a little foggy as to have to force carbonate it. I know it involves turning the CO2 pressure for a certain ...
0
votes
1answer
65 views

How do I set up a Sestos D1S temperature controller with an NTC temperature sensor probe -40-120C

I have not succed to configurated my SESTOS digital PID with an temperature sensor probe working between -40°C to + 120°C. I put CtrL to 3 ( PID ) SN to 20 ( cu50 matching my sensor ) and Op1 to 2 ( ...
0
votes
3answers
46 views

Fermentation issue - Airlock overflow [duplicate]

I'm brewing my first batch ever, we did our best but something is going on in the fermentation and I'm not sure what it is. Here is a 30 sec video of the issue: ...
0
votes
1answer
47 views

Creating a tincture extract question

Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV ...
0
votes
1answer
57 views

Optimum Fermentation Temperature

I am planning on brewing a wheat beer with Danstar Munich Wheat Beer Dry Yeast. I didn't realize until I had already made the purchase that the optimum temperature for fermentation was 55-65. I don't ...
0
votes
3answers
85 views

How (and how soon) can I determine if my primary is infected?

My brew day ran long and by the end of the process I was tired and ready to be done. Due to this lapse in concentration I had a major failure in my sanitation process - I forgot to sanitize my better ...
0
votes
0answers
25 views

No Activity or Krausen [duplicate]

Something that has never happened to me. Brewed early Sunday and hit 80+% efficiency. I used Wyeast London Ale that was fully bloated when pitched. Over 36 hours later zero activity. No krausen, ...

15 30 50 per page